Thursday, January 22, 2015

I Miss Lasagna...

Actually, I miss the lasagna of my childhood, that gooey cheesy homemade hunk of yum you used to get at church potlucks and birthday party sleepovers.  There it would sit amidst an endless line-up of platters of fried chicken, jello molds and Betty Crocker layer cakes.

These days, a healthier more sophisticated anti-inflammation version of lasagna is in order.  This one is made with fresh homemade basil pesto and shiitake mushrooms.  The noodles are gluten-free, of course.  We wouldn't think of leaving the cheese off completely, but a little goat cheese sprinkled on the top goes a long way for flavor and is healing as well.

Tell them its gourmet.  Only you will know how absolutely packed with vitamins, minerals and antioxidants it is.  

Gluten-free Shiitake Pesto Lasagna

For Pesto:
2 bunches fresh basil
4 garlic cloves
1/2 c toasted pine nuts
5 T olive oil
1/2 t sea salt
Freshly ground black pepper

Put the basil, garlic and pine nuts in a foods processor and process.  With processor running, pour in olive oil slowly.  Add in seasonings.

For lasagna:
1 package Pasta Joy Brown Rice lasagna noodles cooked according to package directions
Olive oil
1 large or 3 small leeks sliced
3 oz shiitake mushrooms
10 oz bella crimini mushrooms
2 T butter
Natural sea salt and freshly ground black peppercorns
2 bell peppers sliced
10 oz fresh baby spinach
2 oz goat cheese

Saute the leeks in 3 T or more olive oil and season with salt and pepper.  Spread them on the bottom of a 13 x 9 lasagna pan.  Top with a layer of lasagna noodles (3-4 noodles).  Saute the mushrooms in the butter and season with salt and pepper.  Layer over the noodles and add another layer of noodles. Top the noodles with 1/2 pesto recipe, then with raw spinach and bell peppers.  Add another layer of noodles, top with remaining pesto and drop on crumbled bits of goat cheese.  Bake in a 350 degree oven for 35 minutes.  

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